Tiffin Varieties‎ > ‎

Adai


Ingredients:

Channa dal – ½ cup

Tuar dal – ½ cup

Moong dal – ¼ cup

Raw rice/idli rice – 1¼  cup

Salt – 2  teaspoons

Red chillies – 3

Curry leaves – 10

Pepper – 1 or 2 teaspoons

Cumin seeds – ½ teaspoon

Turmeric powder – ½ teaspoon

Hing  - ¼ teaspoon

Oil – 15 teaspoons

Yield: 10 numbers

Method:

  1. Soak dals & rice for 3 hours.
  2. Grind all the ingredients (except oil) together to a smooth paste.
  3. Heat dosa tawa & pour like dosas. (Can be poured thin or thick according to taste)
  4. Use 1 teaspoon of oil for each adai.
  5. Serve hot with avial/jaggery/butter.


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